Grilled Portabella Mushroom Recipes

Vegetarian Meals Featuring A Meaty Mushroom

Lovely to look at, delicious to eat, this recipe is lovely in any season (September is National Mushroom Month). This page includes the recipe and the numerous names by which the portabella is called. Click on the black links below to visit other pages.

*Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and place the arils in a separate bowl. Reserve 1/4 cup of the arils; refrigerate or freeze the remaining arils for another use.

† To juice pomegranates: For 1 cup of juice, cut 2 to 3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Preparation: Grilled Portabella Mushrooms

Make marinade: Combine olive oil, balsamic vinegar, 1 tablespoon minced garlic, half of the minced shallots and 1/2 teaspoon of each of the herbs in a bowl.

Remove stems from cleaned mushroom caps and set aside for another use (omelets, soup ingredient, etc.).

Add mushroom caps to marinade and marinate for 30 minutes to one hour.

Remove mushrooms from marinade and season with salt and pepper. Grill each side for approximately 2 minutes or until tender.

Preparation: Mustard Vinaigrette

Prepare fresh pomegranate juice. Combine with rice vinegar and mustard in a large bowl.